XPTO Factor: Wisely learning to swim
“Meliton Chankvetadze, my grandfather, was, since the 19th century, developing vineyards and producing wine in Qvevri. I continued this tradition by establishin a traditional winery in 2018, on my family’s backyard, in Saguramo (Mtskheta region), to the north of Tbilisi. It has excellent conditions for viticulture, winemking and enoturism.
We use Chinuri, Shavkapito, Tavkveri and Goruli Mtsvane as grape varieties.
Grapes are handpicked in their optimal conditions of ripeness and gently transported from the vineyards (30km distance) to Tevza Wine Cellar, where they are directly crushed in to Qvevris (1000 to 1400L). Wild fermentation starts naturally and finishes when the wine is dry, which is followed with a natural MLF fermentation.
After analyzing and tasting the wine, we fill up each individual Qvevris from the reserved lot of the same wines. Maceration and skin contact lasts between 3 to 5 months.
Early spring macerated wines are removed from the bottom, and contain yeast lees, skins, seeds and sometimes stems. Then wines are transferred back to Qvevri or other containers for further clarification and style formation. Bottling is conducted under the highest of standards.
I believe in indigenous Georgian grapes, native wild yeasts, low-intervention ancient Qvevri vinification and alive, purposeful Georgian Wines.
All my wines are sourced from 10-14 year old vineyards in Kartli and are made at my home with love and respect.”